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  • Curried Chicken Wild Rice Chowder

    1 vote
    Curried Chicken Wild Rice Chowder
    Prep time:
    Cook time:
    Servings: 10 1-cup
    by Steve Thomson
    1 recipe
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    This chowder recipe is from the Land O Lakes recipe collection. We made it on the stove instead of a slow cooker and it was ready to eat in under an hour.

    Ingredients

    • 1 pound of boneless skinless chicken breast halves cut into 1" pieces
    • 1 cup uncooked wild rice, rinsed
    • 1 cup frozen whole kernel corn
    • 1 medium (1/2 cup) carrot, shredded
    • 1 medium (1/2 cup) onion, chopped
    • 1 rib (1/2 cup) celery, chopped
    • 2 tablespoons chopped fresh parsley
    • 42 ounces of chicken broth
    • 2 teaspoons curry powder
    • 3 cups of fat free half & half
    • 2 tablespoons of all-purpose flour
    • Garnish:
    • Slivered, toasted almonds
    • Chopped fresh parsley

    Directions

    1. Combine all chowder ingredients except half & half, flour in a slow cooker
    2. Cover and cook on low heat for 8 to 10 hours, or until chicken or rice are tender
    3. Just before serving increase heat to high, combine half & half and flour in small bowl; whisk until smooth. Stir into chowder; cook, stirring occasionally until heated through (6 to 10 minutes). Season with salt and pepper if desired.
    4. To serve, spoon into individual serving bowls; sprinkle with almonds and parsley, if desired.

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